Easter Lamb Roasted with Artichokes and Potatoes from the Mani

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   Preheat the oven to 375F.

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   In a mortar, crush together the leaves from one rosemary sprig, a scant teaspoon salt, a little pepper, and about 1/3 cup of the olive oil.

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   Rub this mixture all over the lamb, then season generously with additional salt and pepper.

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   Place the lamb on a rack in a large roasting pan.

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   Place the potatoes in the pan, toss with the remaining olive oil, add a cup of water, and season generously with salt and pepper.

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   Add the remaining rosemary sprigs and half the lemon juice and mix in.

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   Roast for about 30 minutes, tossing the potatoes occasionally and basting the lamb with the pan juices.

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    Add the cleaned artichokes and a little more of the lemon juice and toss with the potatoes in the pan.

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    Continue roasting, basting every 10 to 15 minutes, until the lamb is cooked to the desired doneness, 30 to 40 minutes.

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    Greeks like their lamb medium-well, which will take about 1 hour and 10 minutes from start to finish.

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    Season with additional salt, pepper, or lemon juice.

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    Remove from the oven, let the meat stand for 20 minutes to settle the juices, then carve.

* Per serving · 4 servings · Values may vary.

No additional tips available.